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Lancewood Flatbread
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Lancewood Flatbread

Ingredients

250 g self-raising flour
250 ml LANCEWOOD® Double Cream Plain Yoghurt
salt , a generous pinch
flour  for rolling out
oil  for brushing

 

To serve:

130 g pesto
LANCEWOOD Sweet Red Pepper DIP&TOP™
LANCEWOOD Balsamic & Onion DIP&TOP™
100 g sundried tomatoes
100 g biltong , thinly sliced

Method

Mix the self-raising flour, yoghurt and salt together into a soft dough. Cut into 4 equal pieces and shape into a flat round disc.

Place on a floured surface and roll out thinly into a 2 mm thick circle. Dust lightly with flour and place between two layers of greaseproof paper. Repeat with the remaining dough and refrigerate for 15 minutes.

Brush the dough lightly with oil and dry fry in a heated pan until golden and spotty on the one side. Flip over and fry on the other side.

Serve with pesto, dips, sundried tomatoes and thinly sliced biltong.

HINTS & TIPS:
Add 5 ml cumin, mixed herbs, black pepper or sesame seeds to the dough for flavour variations.

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